A farm is an inherently nurturing place. TERRA is exceptional because we have such talented hands, hearts and minds working together to achieve great things.
JAMES PORTER
TERRA Visionary and Chef
An award-winning chef and business owner, James Porter is proud to call himself a “localist” who has built his career on incredible creativity, sound culinary principles, and a dedication to supporting local businesses, farmers, and ranchers. Using classic techniques and the most seasonal ingredients, Porter presents guests with innovative and special menus yet rooted in the familiar. When local foodstuffs are unavailable, Porter is committed to using only the best ingredients such as farm fresh produce, line-caught and sustainable seafood, prime meats and farmstead cheeses. He believes that multi-national traditions can be applied to all styles of cuisine, and proves it with his playful and crowd-pleasing dishes.
Indeed, an esteemed food critic at the Arizona Republic recently mused “Porter has the temperament of a jazz musician who is happiest creating his own variations on a theme.” (March 2014)
Chef Porter received his formal training from the Scottsdale Culinary Institute in 1992 and has continually added to his resume by working at an impressive list of kitchens across the country, including as the Chef de Cuisine at the Arizona Biltmore Resort & Spa, and at the Coral Gables Biltmore Resort in Miami, to name just two. He held an apprenticeship at the prestigious Greenbrier Resort, where he worked under Irish-born Master Chef Peter Timmins. There he refined the formal aspects of his profession and received silver and bronze medals in ACF Culinary Salons.
In addition, he owned and operated two multi-award-winning restaurants in Scottsdale, Arizona: Tapino Kitchen & Wine Bar from 2004 to 2009, and Petite Maison from 2009 to 2014. At both establishments, Porter received dozens of awards and accolades for innovative cuisine, including “Edible Phoenix 2009 Hero Award”, “Best New Restaurants 2010” Phoenix Magazine, “Best French Restaurant 2011” Phoenix New Times, “Best Place to Meet a Farmer 2008” Phoenix New Times, and “The Valley’s Top Chefs” Arizona Foothills Magazine 2012.
Chef Porter, his wife Wendy, and his daughter moved to the Prescott Valley area in August 2015. They are excited to launch TERRA farm + manor and look forward to helping create a truly unique dining destination in the Southwest.
COOPER PARKINSON
Farm Manager
Cooper has lived in Arizona for 20+ years, originating from Vermont. Cooper along with a group of like-minded outdoor enthusiast restaurateurs opened a neighborhood grill and ale house in 2015 centered around good eats, craft beer, and adventure activities like biking and climbing.
With a passion for food and the outdoors, Cooper became Director of Beverage Logistics for a series of culinary festivals with USA Today and Martha Stewart and has worked in landscape design with local businesses and nurseries specializing in the unique growing conditions in Arizona. He can usually be found hiking, mountain biking or gardening, along with farming, property projects, and hospitality service since he joined the TERRA Team in 2020.
CHELSEA PARKINSON
Chief Concierge
Chelsea, also an Arizona native, was born and raised in Phoenix. She spent nearly a decade in special events producing festivals, concerts and community celebrations, including time spent as VP of Operations for nationwide culinary festivals in partnership with USA Today and Martha Stewart. In addition, she spent time as Marketing Director for CPG products, emphasizing brand development and strategic marketing in the community, retail and digital spaces.
Chelsea began working with the TERRA team and her husband Cooper in 2020 and is excited to blend her passions by coordinating hospitality and marketing efforts. She has crafted a passion for growing beautiful, unique cut flowers that now adorn the farm and manor along with skincare and home good products inspired by the farm flora and fauna.
COWBOY MITCHELL
RANCH MANAGER
Mitchell, a fellow Arizona native, was born and raised in Prescott. As a teenager, he began learning about the world of ranching from many of the old Northern Arizona Ranchers.
Growing up with their guidance helped him to learn the business at a very young age, and in doing so he discovered that he had a special way with animals.
He began working with the TERRA team managing the Lazy Lo Ranches in 2016. He now runs the 125,000-acre ranch, where he has helped to build the cow/calf operation for full-blooded Wagyu and Wagyu/Angus crosses.